I first ate Herzhafter Kaiserschmarrn at a hostel in Dresden, and I couldn’t believe how simple and tasty it was. It is the ideal dish to share with friends in a cozy kitchen.
Herzhafter Kaiserschmarrn literally translates from German as “hearty emperor’s mess” and it really heats up the room. Traditionally, Kaiserschmarrn is a sweet pancake filled with rum raisins that gets torn up in the pan. Nowadays, the filling can be anything from berries to nuts and jam depending on the region you are in.
Kaiserschmarrn is the ultimate anti-food waste dish, as you can put in any vegetables you’ve got left over. Or try a sweet version by adding sugar, fruit, and nuts to the batter or serving it with some nice jam. If you want to spice it up a bit, simply add some paprika powder, garlic, or a pinch of chili.
This Traditional Austrian Pancake Will Make You Feel Like You’re Still Abroad
Ingredients
Instructions
Chop the chives and mix into the yoghurt. Add salt and pepper to taste. Store until ready to serve.
Cut the spring onions into small pieces. Grate the carrots and cheese. Drain the corn.
Seperate the egg whites from the yolks.
Add the egg yolks to the flour and milk, mix well. Season with pepper and salt.
Beat the egg whites until you have fluffy peaks.
Fold the egg whites into the flour mixture.
Mix in the grated carrots, spring onions, corn, and cheese. Be careful not to stir out all the air.
Fry the Kaiserschmarrn in a big frying pan. Turn regularly and cut into smaller pieces.
Serve the fresh Kaiserschmarrn with the yoghurt sauce.